Roast chicken is one of those classic dishes that seems as if it should be easy to prepare. After all, if our great grandmothers could roast chicken in temperamental wood-burning ovens on the prairies and in coal-burning ovens in crowded tenement housing, shouldn’t we be able to roast chicken effortlessly in modern kitchens? Still, I think I made 6 or 8 failed attempts before learning how to get it just right. I’m glad I didn’t stop trying . . . and I hope you don’t, either.